Sorry

This page is not valid in your language.
Please change your location to see the article.

No thanks

Amadai with Crispy Scales and Leek “Somen Noodles”
by Brandon Hayato Go

13 August, 2021

Brandon Hayato Go began cooking Japanese food at age 15 in his family's restaurant in Southern California. While continuing in the family business for 25 years, he travelled to Japan regularly to train in various disciplines of Japanese food during his 20s and 30s, beginning with izakaya cooking, then soba, and finally in Michelin-star kaiseki restaurants, before opening Hayato in Downtown Los Angeles in 2018. In its first year of operation, Hayato was awarded a Michelin star, Brandon was named one of Food and Wine’s Best New Chefs in America, and nominated for the James Beard award as Best Chef in California.

Pairing Notes

When considering the onion and Krug from a Japanese chef’s point of view, I thought it was important to play off the sweetness of a leek while keeping the flavors gentle and elegant in order to allow the wine to assert itself. I love eating fried food with Champagne, and the crunchy scales of the fish add the perfect textural component to make the dish start as a playful snack food but still satisfy as a bonafide seafood dish.